Olive Garden Sicilian Cheesecake Recipe With Easy Sauce
If you're looking for a new unique cheesecake, then you have to try this Olive Garden Sicilian cheesecake recipe with a strawberry topping.
It isn't a quick cheesecake to make, but none of the good ones are! By putting in some extra time and effort, you will have a delicious talk-worthy cheesecake that will make your guests begging for the recipe!
Servings: 1 10-inch cheesecake
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Mixing bowls
- Rubber or silicone spatula
- Fork
- Cooling rack
- Roasting tray
- Plastic or saran wrap
- Whisk
- Medium saucepan
Ingredients
Ingredients for the shortbread crust
- 2 cups cake flour, sifted
- 1/2 cup granulated white sugar
- 1 large egg, beaten
- 1 large egg yolk, beaten
- 3/4 cup salted butter, softened at room temperature
Ingredients for the ricotta cheesecake
- 3 pounds ricotta cheese, room temperature
- 1 cup granulated white sugar
- 1/2 cup cake flour, sifted
- 9 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine salt
Ingredients for the strawberry topping
- 1 tablespoon cornstarch
- 3 tablespoons water, lukewarm
- 1 pound fresh strawberries, hulled and quartered
- Lemon juice and zest, to taste
- 1/3 cup fine sugar
Instructions
- Make the shortbread crustTo start, preheat your oven to 360ºF (180ºC). Then, line a springform cake pan with non-stick baking paper and cooking spray. Set it aside.To start the shortbread crust, add all of the ingredients into a large mixing bowl. Then, gently mix the ingredients until you have uniform dough.2 cups cake flour, sifted, 1/2 cup granulated white sugar, 1 large egg, beaten, 1 large egg yolk, beaten, 3/4 cup salted butter, softened at room temperature
- Prebake the shortbread crustPress the dough into your lined springform cake pan. For this crust, make a tiny lip around the edges. This will help keep the cheesecake filling in place.Make sure the dough is pressed into all corners and is even. Then, prick the surface with a fork.Partially bake your cheesecake crust for 12-15 minutes, or until it starts lightly browning. Then, remove it and allow it to cool at room temperature.
- Make the fillingLower the oven temperature to 300ºF (150ºC). Then, place a roasting tray with boiling water on the middle rack of the oven.Next, add the ricotta to a large mixing bowl. Using a spatula, gently mix the ricotta until you have a smooth uniform mixture. Then, add the sugar and flour. Mix until the ingredients are evenly distributed.Add one egg at a time, mixing well between each. After one egg has almost been fully incorporated, add the next. Repeat the steps until all the eggs have been added.And finally, add the lemon juice, vanilla, and salt. Mix it well until they are incorporated properly.3 pounds ricotta cheese, room temperature, 1 cup granulated white sugar, 1/2 cup cake flour, sifted, 9 large eggs, room temperature, 2 tablespoons lemon juice, 1 tablespoon vanilla extract, 3 tablespoons water, lukewarm, 1/4 teaspoon fine salt
- Bake the Olive Garden Sicilian cheesecake recipePour your ricotta cheesecake batter into your crust-lined cake pan. Then, bake it inside the water bath for 75-90 minutes, or until it has been fully baked.Then, allow the cheesecake to properly cool and set using our foolproof technique. It will avoid any cracks or the cheesecake sinking in.
- Make the strawberry toppingTo start your topping, whisk together the cornstarch and lukewarm water. Then, combine it with the rest of the ingredients into a medium saucepan.Bring the mixture to a simmer and allow it to cook for 5 minutes. Remove it from the heat and allow it to cool completely before garnishing your cheesecake.1 tablespoon cornstarch, 3 tablespoons water, lukewarm, 1 pound fresh strawberries, hulled and quartered, Lemon juice and zest, to taste, 1/3 cup fine sugar
- Assemble and serve your Olive Garden Sicilian cheesecake recipeTo assemble the cheesecake, first, take it out of the fridge. Then, run a sharp heated knife blade around the edge of the cheesecake Loosen the sides of your pan and remove it completely. Then, remove the base (optional) and place the cheesecake on a cake stand or server.Top it with your homemade strawberry cheesecake topping and serve immediately.
